Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age
The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study wa...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2013-05-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-26-5-716-16.pdf |
| _version_ | 1818258231660642304 |
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| author | Dominika Guzek Dominika Głąska Grzegorz Pogorzelski Karolina Kozań Jacek Pietras Małgorzata Konarska Anna Sakowska Krzysztof Głąski Ewelina Pogorzelska Jerzy Barszczewski Agnieszka Wierzbicka |
| author_facet | Dominika Guzek Dominika Głąska Grzegorz Pogorzelski Karolina Kozań Jacek Pietras Małgorzata Konarska Anna Sakowska Krzysztof Głąski Ewelina Pogorzelska Jerzy Barszczewski Agnieszka Wierzbicka |
| author_sort | Dominika Guzek |
| collection | DOAJ |
| description | The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, “U” conformation class, “2”–“3” fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and b* component of colour (0.045) was found. For “U” conformation class, in subclasses, as well as for fat classes “2”–“3”, there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling. |
| first_indexed | 2024-12-12T17:56:16Z |
| format | Article |
| id | doaj.art-c4bd4171d9fc45da96b9921f0fb1f5f5 |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-12T17:56:16Z |
| publishDate | 2013-05-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-c4bd4171d9fc45da96b9921f0fb1f5f52022-12-22T00:16:43ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172013-05-0126571672210.5713/ajas.2012.125254703Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of AgeDominika Guzek0Dominika GłąskaGrzegorz Pogorzelski1Karolina Kozań2Jacek Pietras3Małgorzata Konarska4Anna Sakowska5Krzysztof GłąskiEwelina Pogorzelska6Jerzy BarszczewskiAgnieszka Wierzbicka7 Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, PolandThe aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, “U” conformation class, “2”–“3” fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and b* component of colour (0.045) was found. For “U” conformation class, in subclasses, as well as for fat classes “2”–“3”, there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.http://www.ajas.info/upload/pdf/ajas-26-5-716-16.pdfBeef QualityConformationFat ClassChemical CompositionTendernessSarcomere |
| spellingShingle | Dominika Guzek Dominika Głąska Grzegorz Pogorzelski Karolina Kozań Jacek Pietras Małgorzata Konarska Anna Sakowska Krzysztof Głąski Ewelina Pogorzelska Jerzy Barszczewski Agnieszka Wierzbicka Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age Asian-Australasian Journal of Animal Sciences Beef Quality Conformation Fat Class Chemical Composition Tenderness Sarcomere |
| title | Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age |
| title_full | Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age |
| title_fullStr | Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age |
| title_full_unstemmed | Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age |
| title_short | Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age |
| title_sort | variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age |
| topic | Beef Quality Conformation Fat Class Chemical Composition Tenderness Sarcomere |
| url | http://www.ajas.info/upload/pdf/ajas-26-5-716-16.pdf |
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